CN112375650A - Health persimmon vinegar and process thereof - Google Patents
Health persimmon vinegar and process thereof Download PDFInfo
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Classifications
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/08—Addition of flavouring ingredients
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
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- Engineering & Computer Science (AREA)
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- Life Sciences & Earth Sciences (AREA)
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- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
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Abstract
The invention discloses health persimmon vinegar and a process thereof, and particularly relates to the technical field of persimmon vinegar, wherein the used raw materials comprise (by weight parts) 70-80 parts of persimmons, 10-20 parts of persimmon leaves, 10-20 parts of chlorella extracts, 10-20 parts of original cherokee fruits and 1-4 parts of chitosan. The persimmon leaf active substance has various health care functions of resisting bacteria, diminishing inflammation, promoting the production of body fluid, quenching thirst, clearing heat, detoxifying, moistening lung, strengthening heart, relieving cough, stopping bleeding, resisting cancer, preventing cancer and the like, effectively inhibits the generation of melanin, achieves the whitening effect, utilizes the persimmon leaves to a great extent and prevents waste.
Description
Technical Field
The embodiment of the invention relates to the technical field of persimmon vinegar, and particularly relates to health-care persimmon vinegar and a process thereof.
Background
The persimmon is a plant of Diospyros of Ebenaceae, deciduous tree, native east Asia, is rich in nutrition, contains a large amount of saccharides and multiple vitamins, and has high medicinal value and economic value. The persimmon has various active substances including carotenoid, flavonoid, fatty acid, phenols, various amino acids and trace elements, and can be widely used in the fields of medicine, health care, cosmetics and the like, and fresh persimmon, dried persimmon, persimmon frost, persimmon calyx and persimmon leaves are all good medicines. After the persimmon leaves enter autumn, the persimmon leaves are bright and beautiful, and have good ornamental effect. The persimmon tree has strong adaptability, can grow in mountainous areas with poor natural conditions, is famous woody grain and iron-stem crop, has long economic life and good ecological effect and economic effect.
The persimmon vinegar is prepared by selecting persimmons which are strictly screened and naturally mature, scientifically measuring the temperature and brewing by secondary fermentation, and the product is aseptically filled, and has the characteristics of cleanness, sanitation, constant quality and good color and taste. The traditional persimmon vinegar brewing method is characterized in that wild persimmons which are naturally mature and have no damage are manually picked, cleaned, naturally dried, placed in a traditional large pottery jar, sealed, and naturally fermented and brewed from years. The persimmon vinegar has the effects of stimulating appetite, promoting digestion, lowering blood pressure, reducing blood lipid, and softening blood vessel.
The persimmon is picked, and the persimmon fruits are generally only taken, while the persimmon leaves are abandoned, and the persimmon leaves contain rich nutrient components, so that the persimmon is wasted by discarding the fruits.
Disclosure of Invention
Therefore, the embodiment of the invention provides health persimmon vinegar and a process thereof, the health persimmon vinegar has the health care functions of enhancing appetite, promoting digestion, reducing blood pressure and reducing blood fat of the traditional persimmon vinegar, the added extracts of the original pearl fructus tianguo and the chlorella can clear fat in blood vessels, inhibit fat absorption and stimulate high-fat food to be discharged without being fat, and meet the requirements of young groups, and the persimmon leaf active substances have various health care functions of resisting bacteria and diminishing inflammation, promoting the production of body fluid to quench thirst, clearing heat and detoxicating, moistening lung and strengthening heart, relieving cough and stopping bleeding, resisting and preventing cancer and the like, and effectively inhibit the generation of melanin to achieve the whitening effect, thereby utilizing the persimmon leaves to a great extent and preventing waste.
In order to achieve the above object, the embodiments of the present invention provide the following technical solutions: a health persimmon vinegar is prepared from (by weight parts) persimmon 70-80, persimmon leaf 10-20, chlorella extract 10-20, Yuanzhengtian fruit 10-20, and chitosan 1-4, and adjuvants including acetic acid bacteria 1-2, white sugar 2-4, citric acid 1-2, salt 1-2, diethyl ether 2-4, and anhydrous methanol 70-80 containing beneficial acid 1.2%.
Further, the used raw materials (by weight portion) comprise 70 portions of persimmon, 10 portions of persimmon leaf, 10 portions of chlorella extract, 10 portions of raw cherokee rose and 1 portion of chitosan, and the used auxiliary materials (by weight portion) comprise 1 portion of acetic acid bacteria, 2 portions of white granulated sugar, 1 portion of citric acid, 1 portion of salt, 2 portions of ether and 70 portions of anhydrous methanol containing 1.2% of beneficial acid.
Further, the used raw materials (by weight portion) comprise 75 portions of persimmon, 15 portions of persimmon leaf, 15 portions of chlorella extract, 15 portions of original pearl-like common stonecrop herb and 2.5 portions of chitosan, and the used auxiliary materials (by weight portion) comprise 1.5 portions of acetic acid bacteria, 3 portions of white granulated sugar, 1.5 portions of citric acid, 1.5 portions of salt, 3 portions of ethyl ether and 75 portions of anhydrous methanol containing 1.2% of beneficial acid.
Further, the used raw materials (in parts by weight) comprise 80 parts of persimmon, 20 parts of persimmon leaf, 20 parts of chlorella extract, 20 parts of raw cherokee rose fruit and 4 parts of chitosan, and the used auxiliary materials (in parts by weight) comprise 2 parts of acetic acid bacteria, 4 parts of white granulated sugar, 2 parts of citric acid, 2 parts of salt, 4 parts of ether and 80 parts of anhydrous methanol containing 1.2% of beneficial acid.
The invention also comprises a process for health-care persimmon vinegar, which comprises the following specific steps:
step one, deastringency treatment: picking fresh persimmons, taking out persimmon leaves, cleaning for later use, and performing deastringency treatment on the persimmons;
step two, fermentation: mixing the deastringent persimmon fruits with acetic acid bacteria, fermenting, and then uniformly mixing with white granulated sugar, citric acid and salt for continuous fermentation;
step three, persimmon leaf active substance preparation: crushing persimmon leaves, sieving with a 50-mesh sieve, mixing with anhydrous methanol containing 1.2% of beneficial acid, performing ultrasonic extraction, filtering, performing reduced pressure concentration to obtain a persimmon leaf extracting solution, performing ether extraction on the persimmon leaf extracting solution, performing reduced pressure concentration, and drying in a thermostat to obtain a persimmon leaf active substance;
step four, preparing the original pearl common stonecrop herb extract: cleaning crude herba Euphorbiae Humifusae, pulping with a pulping machine, adding 2-3 times of water, boiling, soaking, cooling, and filtering to obtain filtrate;
step five, mixed cellaring: uniformly stirring persimmon leaf active substances, chlorella extract, original pearl fruit extracting solution, chitosan and fermentation liquor, filtering, storing in a cellar for 100 days, taking out, sterilizing, filling and sealing to obtain the health persimmon vinegar product.
Further, the astringency removal processing method in the step one comprises the following steps: the ratio of fructus kaki to lime is 25:1, dissolving lime, diluting to water amount capable of submerging fructus kaki, and soaking fructus kaki for 2-3 days.
Further, in the second step, the first fermentation time is 15-20 days, the fermentation temperature is 20-25 ℃, the second fermentation time is 10-15 days, and the fermentation temperature is 25-30 ℃.
Further, in the third step, the ultrasonic extraction temperature is 55-60 ℃, the time is 40-60min, and the temperature of a constant temperature box is 50-60 ℃.
Furthermore, the boiling temperature in the fourth step is 90-100 ℃, the boiling time is 2-6min, and the soaking time is 10-30 min.
The embodiment of the invention has the following advantages:
1. besides the health-care functions of enhancing appetite, promoting digestion, reducing blood pressure and reducing blood fat of the traditional persimmon vinegar, the added original pearl fig can remove fat in blood vessels and promote fat metabolism, and is matched with the chlorella extract to have the functions of inhibiting fat absorption, stimulating the discharge of high-fat food, regulating gastrointestinal absorption, promoting toxin excretion and the like, does not become fat, meets the requirements of young groups, can enhance immunity, and has the physiological activities of resisting radiation, preventing and treating various inflammations such as gastric ulcer, ulcerative colitis and the like, relieving psychological pressure, fibromyalgia and the like;
2. the persimmon leaf active matter has the important active cost polyphenol, has various health care functions of resisting bacteria and diminishing inflammation, promoting the production of body fluid to quench thirst, clearing away heat and toxic materials, moistening lung and strengthening heart, relieving cough and stopping bleeding, resisting and preventing cancer and the like, can effectively inhibit the generation of melanin to achieve the whitening effect, utilizes the persimmon leaves to a great extent and prevents waste;
3. the invention uses chitosan to inhibit various fungi, prolongs the storage life of the persimmon vinegar product, and is natural and nontoxic.
Detailed Description
The present invention is described in terms of particular embodiments, other advantages and features of the invention will become apparent to those skilled in the art from the following disclosure, and it is to be understood that the described embodiments are merely exemplary of the invention and that it is not intended to limit the invention to the particular embodiments disclosed. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1:
the invention provides health persimmon vinegar which comprises, by weight, 70-80 parts of persimmons, 10-20 parts of persimmon leaves, 10-20 parts of chlorella extracts, 10-20 parts of original pearl nuts and 1-4 parts of chitosan, and the used auxiliary materials comprise, by weight, 1-2 parts of acetic acid bacteria, 2-4 parts of white granulated sugar, 1-2 parts of citric acid, 1-2 parts of salt, 2-4 parts of diethyl ether and 70-80 parts of anhydrous methanol containing 1.2% of beneficial acid.
And specifically in this embodiment: the raw materials (by weight portion) include persimmon 70, persimmon leaf 10, chlorella extract 10, original pearl fruit 10 and chitosan 1, and the auxiliary materials (by weight portion) include acetic acid bacteria 1, white granulated sugar 2, citric acid 1, salt 1, ether 2 and anhydrous methanol 70 containing beneficial acid 1.2%.
The invention also comprises a process for health-care persimmon vinegar, which comprises the following specific steps:
step one, deastringency treatment: picking fresh persimmons, taking out persimmon leaves, cleaning for later use, and carrying out deastringency treatment on the persimmons, wherein the method comprises the following steps: the proportion of the persimmon fruits and lime is 25:1, the lime is dissolved and diluted to the water amount capable of submerging the persimmon fruits, and the persimmon fruits are soaked for 2 days;
step two, fermentation: mixing the deastringent persimmon fruits and acetic acid bacteria, fermenting for 15 days at 20 ℃, then uniformly mixing white granulated sugar, citric acid and salt, and continuing to ferment for 10 days at 25 ℃;
step three, persimmon leaf active substance preparation: pulverizing folium kaki, sieving with 50 mesh sieve, mixing with anhydrous methanol containing 1.2% of beneficial acid, ultrasonic extracting, filtering, extracting at 55 deg.C for 40min, concentrating under reduced pressure to obtain folium kaki extractive solution, extracting with diethyl ether, concentrating under reduced pressure, and oven drying at 50 deg.C in a thermostat to obtain folium kaki active substance;
step four, preparing the original pearl common stonecrop herb extract: cleaning raw radix Actinidiae chinensis, pulping with a pulping machine, adding 2 times of water, boiling at 90 deg.C for 2min for 10min, cooling, and filtering to obtain filtrate;
step five, mixed cellaring: mixing folium kaki active matter, Chlorella extract, radix Actinidiae chinensis extractive solution and chitosan with the fermentation liquid, filtering, storing in a cellar for 100 days, sterilizing, bottling, and sealing to obtain health persimmon vinegar product.
Example 2:
the invention provides health persimmon vinegar which comprises, by weight, 70-80 parts of persimmons, 10-20 parts of persimmon leaves, 10-20 parts of chlorella extracts, 10-20 parts of original pearl nuts and 1-4 parts of chitosan, and the used auxiliary materials comprise, by weight, 1-2 parts of acetic acid bacteria, 2-4 parts of white granulated sugar, 1-2 parts of citric acid, 1-2 parts of salt, 2-4 parts of diethyl ether and 70-80 parts of anhydrous methanol containing 1.2% of beneficial acid.
And specifically in this embodiment: the raw materials (by weight portion) include 75 portions of persimmon, 15 portions of persimmon leaf, 15 portions of chlorella extract, 15 portions of raw pearl fruit and 2.5 portions of chitosan, and the auxiliary materials (by weight portion) include 1.5 portions of acetic acid bacteria, 3 portions of white granulated sugar, 1.5 portions of citric acid, 1.5 portions of salt, 3 portions of ethyl ether and 75 portions of anhydrous methanol containing 1.2% of beneficial acid.
The invention also comprises a process for health-care persimmon vinegar, which comprises the following specific steps:
step one, deastringency treatment: picking fresh persimmons, taking out persimmon leaves, cleaning for later use, and carrying out deastringency treatment on the persimmons, wherein the method comprises the following steps: dissolving lime at a ratio of 25:1, diluting to submerge the persimmon, and soaking the persimmon for 3 days;
step two, fermentation: mixing the deastringent persimmon fruits and acetic acid bacteria, fermenting for 18 days at 22 ℃, then uniformly mixing white granulated sugar, citric acid and salt, and continuing to ferment for 12 days at 27 ℃;
step three, persimmon leaf active substance preparation: pulverizing folium kaki, sieving with 50 mesh sieve, mixing with anhydrous methanol containing 1.2% of beneficial acid, ultrasonic extracting, filtering, extracting at 57 deg.C for 50min, concentrating under reduced pressure to obtain folium kaki extractive solution, extracting with diethyl ether, concentrating under reduced pressure, and oven drying at 55 deg.C in a thermostat to obtain folium kaki active substance;
step four, preparing the original pearl common stonecrop herb extract: cleaning radix Actinidiae chinensis, pulping with a pulping machine, adding 3 times of water, decocting at 95 deg.C for 4min for 20min, cooling, and filtering to obtain filtrate;
step five, mixed cellaring: mixing folium kaki active matter, Chlorella extract, radix Actinidiae chinensis extractive solution and chitosan with the fermentation liquid, filtering, storing in a cellar for 110 days, sterilizing, bottling, and sealing to obtain health persimmon vinegar product.
Example 3:
the invention provides health persimmon vinegar which comprises, by weight, 70-80 parts of persimmons, 10-20 parts of persimmon leaves, 10-20 parts of chlorella extracts, 10-20 parts of original pearl nuts and 1-4 parts of chitosan, and the used auxiliary materials comprise, by weight, 1-2 parts of acetic acid bacteria, 2-4 parts of white granulated sugar, 1-2 parts of citric acid, 1-2 parts of salt, 2-4 parts of diethyl ether and 70-80 parts of anhydrous methanol containing 1.2% of beneficial acid.
And specifically in this embodiment: the raw materials (by weight portion) include 80 portions of persimmon, 20 portions of persimmon leaf, 20 portions of chlorella extract, 20 portions of raw cherokee rose fruit and 4 portions of chitosan, and the auxiliary materials (by weight portion) include 2 portions of acetic acid bacteria, 4 portions of white granulated sugar, 2 portions of citric acid, 2 portions of salt, 4 portions of ether and 80 portions of anhydrous methanol containing 1.2% of beneficial acid.
The invention also comprises a process for health-care persimmon vinegar, which comprises the following specific steps:
step one, deastringency treatment: picking fresh persimmons, taking out persimmon leaves, cleaning for later use, and carrying out deastringency treatment on the persimmons, wherein the method comprises the following steps: dissolving lime at a ratio of 25:1, diluting to submerge the persimmon, and soaking the persimmon for 3 days;
step two, fermentation: mixing the deastringent persimmon fruits and acetic acid bacteria, fermenting for 20 days at 25 ℃, then uniformly mixing white granulated sugar, citric acid and salt, and continuing to ferment for 15 days at 30 ℃;
step three, persimmon leaf active substance preparation: pulverizing folium kaki, sieving with 50 mesh sieve, mixing with anhydrous methanol containing 1.2% of beneficial acid, ultrasonic extracting, filtering, extracting at 60 deg.C for 60min, concentrating under reduced pressure to obtain folium kaki extractive solution, extracting with diethyl ether, concentrating under reduced pressure, and oven drying at 60 deg.C in a thermostat to obtain folium kaki active substance;
step four, preparing the original pearl common stonecrop herb extract: cleaning raw radix Actinidiae chinensis, pulping with a pulping machine, adding 3 times of water, boiling at 100 deg.C for 6min for 30min, cooling, and filtering to obtain filtrate;
step five, mixed cellaring: mixing folium kaki active matter, Chlorella extract, radix Actinidiae chinensis extractive solution and chitosan with the fermentation liquid, filtering, storing in a cellar for 120 days, sterilizing, bottling, and sealing to obtain health persimmon vinegar product.
Example 4:
90 users with hypertension, hyperlipidemia and constipation were selected as one group per 30 persons, and 90 bottles of persimmon vinegar prepared in examples 1 to 3 were respectively drunk before normal meals every day, and after one month, the following data were obtained:
as can be seen from the above table, the raw materials in example 2 have a moderate mixing ratio, and the prepared persimmon vinegar can promote digestion to the maximum extent, has the health-care functions of reducing blood pressure and blood fat, and does not become fat and meet the requirements of young people because the persimmon vinegar can remove fat in blood vessels, promote fat metabolism, inhibit fat absorption, stimulate high-fat food discharge, regulate gastrointestinal absorption, promote toxin excretion and the like.
Although the invention has been described in detail above with reference to a general description and specific examples, it will be apparent to one skilled in the art that modifications or improvements may be made thereto based on the invention. Accordingly, such modifications and improvements are intended to be within the scope of the invention as claimed.
Claims (9)
1. A health persimmon vinegar is characterized in that: the raw materials (by weight portion) include 70-80 portions of persimmon, 10-20 portions of persimmon leaf, 10-20 portions of chlorella extract, 10-20 portions of original pearl common stonecrop and 1-4 portions of chitosan, and the auxiliary materials (by weight portion) include 1-2 portions of acetic acid bacteria, 2-4 portions of white granulated sugar, 1-2 portions of citric acid, 1-2 portions of salt, 2-4 portions of ether and 70-80 portions of anhydrous methanol containing 1.2% of beneficial acid.
2. The persimmon vinegar as described in claim 1, which is characterized in that: the raw materials (by weight portion) include persimmon 70, persimmon leaf 10, chlorella extract 10, original pearl fruit 10 and chitosan 1, and the auxiliary materials (by weight portion) include acetic acid bacteria 1, white granulated sugar 2, citric acid 1, salt 1, ether 2 and anhydrous methanol 70 containing beneficial acid 1.2%.
3. The persimmon vinegar as described in claim 1, which is characterized in that: the raw materials (by weight portion) include 75 portions of persimmon, 15 portions of persimmon leaf, 15 portions of chlorella extract, 15 portions of raw pearl fruit and 2.5 portions of chitosan, and the auxiliary materials (by weight portion) include 1.5 portions of acetic acid bacteria, 3 portions of white granulated sugar, 1.5 portions of citric acid, 1.5 portions of salt, 3 portions of ethyl ether and 75 portions of anhydrous methanol containing 1.2% of beneficial acid.
4. The persimmon vinegar as described in claim 1, which is characterized in that: the raw materials (by weight portion) include 80 portions of persimmon, 20 portions of persimmon leaf, 20 portions of chlorella extract, 20 portions of raw cherokee rose fruit and 4 portions of chitosan, and the auxiliary materials (by weight portion) include 2 portions of acetic acid bacteria, 4 portions of white granulated sugar, 2 portions of citric acid, 2 portions of salt, 4 portions of ether and 80 portions of anhydrous methanol containing 1.2% of beneficial acid.
5. A persimmon vinegar with health promotion function according to any one of claims 1 to 4, characterized by comprising: also comprises a process for health persimmon vinegar, which comprises the following steps:
step one, deastringency treatment: picking fresh persimmons, taking out persimmon leaves, cleaning for later use, and performing deastringency treatment on the persimmons;
step two, fermentation: mixing the deastringent persimmon fruits with acetic acid bacteria, fermenting, and then uniformly mixing with white granulated sugar, citric acid and salt for continuous fermentation;
step three, persimmon leaf active substance preparation: crushing persimmon leaves, sieving with a 50-mesh sieve, mixing with anhydrous methanol containing 1.2% of beneficial acid, performing ultrasonic extraction, filtering, performing reduced pressure concentration to obtain a persimmon leaf extracting solution, performing ether extraction on the persimmon leaf extracting solution, performing reduced pressure concentration, and drying in a thermostat to obtain a persimmon leaf active substance;
step four, preparing the original pearl common stonecrop herb extract: cleaning crude herba Euphorbiae Humifusae, pulping with a pulping machine, adding 2-3 times of water, boiling, soaking, cooling, and filtering to obtain filtrate;
step five, mixed cellaring: uniformly stirring persimmon leaf active substances, chlorella extract, original pearl fruit extracting solution, chitosan and fermentation liquor, filtering, storing in a cellar for 100 days, taking out, sterilizing, filling and sealing to obtain the health persimmon vinegar product.
6. The process of claim 5, wherein the persimmon vinegar is prepared by the following steps: the astringency removal processing method in the first step comprises the following steps: the ratio of fructus kaki to lime is 25:1, dissolving lime, diluting to water amount capable of submerging fructus kaki, and soaking fructus kaki for 2-3 days.
7. The process of claim 5, wherein the persimmon vinegar is prepared by the following steps: in the second step, the first fermentation time is 15-20 days, the fermentation temperature is 20-25 ℃, the second fermentation time is 10-15 days, and the fermentation temperature is 25-30 ℃.
8. The process of claim 5, wherein the persimmon vinegar is prepared by the following steps: in the third step, the ultrasonic extraction temperature is 55-60 ℃, the time is 40-60min, and the temperature of a constant temperature box is 50-60 ℃.
9. The process of claim 5, wherein the persimmon vinegar is prepared by the following steps: the boiling temperature is 90-100 deg.C, the boiling time is 2-6min, and the soaking time is 10-30 min.
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| CN106666705A (en) * | 2016-11-16 | 2017-05-17 | 中科智慧保健品有限公司 | Health oral liquid |
| CN107629937A (en) * | 2017-10-31 | 2018-01-26 | 李华丽 | The production method of persimmon vinegar |
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| US20040253343A1 (en) * | 2000-02-29 | 2004-12-16 | Yong-Gil Ha | Persimmon vinegar powder and process for preparing the same |
| CN1473510A (en) * | 2003-07-21 | 2004-02-11 | 张佩芳 | Raw material formual of chlorella nutritive product and its preparing method |
| CN1546639A (en) * | 2003-12-11 | 2004-11-17 | 崔善女 | Persimmon vinegar and its production method |
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Application publication date: 20210219 |